Recipes
In Four Old Geezers And A Valkyrie by Gordon Lawrie, Jimmy Macgregor (no, not that Jimmie Macgregor, another one) turns up as part of a boy-band. Quickly it transpires that he is part of the mighty Glaswegian Indo-Scottish restaurant family, also responsible for Macgregor Pakoras, Macgregor Vindaloo and Saag Macgregor Aloo.
Thanks to the family's generosity, the prized Macgregor recipe for this wonderful Indo-Scottish fusion dish is brought to you here.
Thanks to the family's generosity, the prized Macgregor recipe for this wonderful Indo-Scottish fusion dish is brought to you here.
Chicken Tikka Macgregor
Ingredients
6 chicken thigh fillets, boned.
300ml yoghurt
2 teaspoons turmeric
1 teaspoon ground coriander
1 teaspoon ground cummin
1 teaspoon ground fenugreek
1 teaspoon dried garlic powder
1 teaspoon chilli powder
150g leftover cooked haggis
Instructions
Chop the chicken thigh fillets into bite-size pieces – probably each thigh wil make 4-6. Then dump all the other ingredients into a liquidiser and pizzazz until as liquid as possible, then pour over the chicken pieces. Stir it well so that the pieces are separate and there is marinade coating each piece. Set aside for a few hours.
Heat some oil in a non-stick frying pan. (Choose one which you can place some sort of lid on top, although it can just sit on the cooking chicken if need be.) Fry the chicken pieces, complete with marinade, in the pan, turning all the time to try to brown. Once you feel you have managed to get heat onto all the pieces, place the lid on top.
What will then happen is that the chicken cooks by steaming in the marinade and vapour, which will take around 10 minutes, maybe slightly more, until the meat is fabulously tender and succulent. You’ll need to stir it every minute or two to stop the haggis marinade burning.
Serve with rice or chappattis. This is gorgeous if you get it right.
6 chicken thigh fillets, boned.
300ml yoghurt
2 teaspoons turmeric
1 teaspoon ground coriander
1 teaspoon ground cummin
1 teaspoon ground fenugreek
1 teaspoon dried garlic powder
1 teaspoon chilli powder
150g leftover cooked haggis
Instructions
Chop the chicken thigh fillets into bite-size pieces – probably each thigh wil make 4-6. Then dump all the other ingredients into a liquidiser and pizzazz until as liquid as possible, then pour over the chicken pieces. Stir it well so that the pieces are separate and there is marinade coating each piece. Set aside for a few hours.
Heat some oil in a non-stick frying pan. (Choose one which you can place some sort of lid on top, although it can just sit on the cooking chicken if need be.) Fry the chicken pieces, complete with marinade, in the pan, turning all the time to try to brown. Once you feel you have managed to get heat onto all the pieces, place the lid on top.
What will then happen is that the chicken cooks by steaming in the marinade and vapour, which will take around 10 minutes, maybe slightly more, until the meat is fabulously tender and succulent. You’ll need to stir it every minute or two to stop the haggis marinade burning.
Serve with rice or chappattis. This is gorgeous if you get it right.
